It's summertime anytime, with the crunch of fresh cucumbers, fresh dill, and sour cream dressing blended into the perfect side dish for picnics, grilling, or whenever you want a light and flavorful salad.
Course: Side Dish
Author: Joanie Robach
1tbspapple cider vinegar
1tbspfresh minced dill
Salt and ground pepper to taste
Whisk the sour cream, vinegar, dill, and salt and pepper to taste in a small bowl and put in fridge.
While the dressing is marinating, peel and slice the cucumbers. English cucumbers work best due to their minimal seeds.
Place the cucumber slices in a colander and sprinkle evenly with 1 tbsp of salt. Mix with hands to coat. Place the colander in the sink to allow the slices to drain, or place over a large bowl. Allow 1-2 hours for the salt to draw out the water in the cucumbers. The longer you wait, the less watery your dressing. Stir gently every 15 minutes or so.
Press down on the cucumbers to remove any extra liquid. Use layers of paper towels and pat them dry.
Place the cucumber slices in a serving bowl and mix in the dressing. Top with freshly ground pepper and sprinkle with paprika.
Place in the fridge and wait 2 hours. Overnight is even better!